Resuming Soon

Quite a few unexpected things have happened along with juggling 3 blogs, 3 kids, ranch life, and whatever else comes along.  I have made myself a new schedule for the New Year and will resume normal posting after Christmas. 

Stay tuned for recipes with pictures, contests, and MORE!! 

The winner of the $10 is Leigh over at Eternal Flux!  If you don’t know about my recipe submission yet, go read about it and submit yours today:)  Thank you to the people who did participate.  You can participate every month to get entered whether you’ve won or not.  The winner will be picked randomly:)

Here’s my weekly submission to Val’s Four Foods Friday Meme.

Here are this week’s four questions.
#1. Hot chocolate. With marshmallows or without?

I LOVE hot chocolate with marsmallows!  Unfortunately, with 2 kiddos, it’s hard to keep in stock.  I like to drink this with my husband in the morning because I’m not a coffee drinker.
#2. What is your favorite ice cream?

There are so many kinds out there but my favorite is Strawberry and always has been.  If I had to pick a second, it would Banana Split without the chocolate.  Sometime the chocolate can be overbearing and take away from the other flavors;)
#3. What is your favorite candy bar?

I’m not big on candy but Rocky Road is my favorite.  It’s hard to find these days so when I do see it, I grab a few for later:)
#4. Name something you make with creamed corn in it, and how you make it.

Mexican Corn Bread

2 eggs
1 cup milk
1 cup cornmeal
1 can of cream corn
1/2 pound of grated cheese ( I usually use a little more)
1 onion, chopped (Actual recipe calls for only a 1/4 cup, but I always chop a a little more)
1/3 cup oil
1/2 teaspoon soda
1/2 teaspoon salt
4 or 5 hot peppers or 3 or 4 jalapeno peppers chopped ( I always use the ones in the jar. 

You mix all of the ingredients together, except the cheese, do not mix in. Pour half of the mixture into a 9×13″ baking dish sprayed with Pam. Sprinkle the cheese on top of that…do not mix, then pour the other half of the mixture over the top of the cheese. If it does not completely cover the cheese I take the back of a big spoon and press it down to bring more of the liquid over the cheese.( Hope this makes sense. ) Bake at 350°F for 45 minutes to 1 hour…according to how your oven bakes. I test it like I do a cake, using a knife. This is good served with cooked lima beans or blackeyed peas.